Aloo Matar Paneer Curry With Tomato-Based Sabji :
Aloo Matar Paneer is a mouth-watering Indian curry of potato and green peas that tastes scrumptious when served with phulka roti, chapati, or paratha at lunch or supper. This curry is exceptionally simple to make utilizing a pressure cooker within 15 minutes. Take after this simple, basic, and solid aloo matar curry recipe nowadays and provide a treat to your taste buds.
Aloo Matar Paneer Curry Sabji: Savor the delightful combination of flavors in Aloo Matar Paneer Curry, a divine dish with a delicious tomato-based gravy. This sabzi agreeably mixes the strength of potatoes, the sweetness of peas, and the rich goodness of paneer. Our nitty gritty formula guarantees a fulfilling culinary encounter, advertising a comforting and flavorful expansion to your suppers. Ace the craftsmanship of planning this dish with ease, bringing warmth and abundance to your feasting table.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings
| Ingredients: |
| 3/4 cup fresh or frozen Green Peas (approx. 100 gm) |
| 2 medium Potatoes, peeled and cubed (approx. 250 gm) |
| 1 huge Tomato, finely chopped (approx. 1/2 cup) |
| 2 tablespoons Oil |
| 1/4 teaspoon Mustard Seeds (rai) |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 2 teaspoons Cumin-Coriander Powder (dhania-jeera powder) |
| 3/4 teaspoon Red Chilli Powder (lal mirch) |
| 1/2 teaspoon Turmeric Powder (haldi) |
| 2 tablespoons Coriander Leaves, finely chopped |
| Salt to taste |
| 3/4 cup Water |
Directions :
1. Peel and wash the potatoes. Cut them into 1/2-inch pieces. In this recipe, solidified green peas are utilized but you can use either new or frozen green peas concurring to the availability.
2. Warm 2 tablespoons oil in a pressure cooker over medium fire. Include mustard seeds; when they start to crackle, include cumin seeds.
3. When cumin seeds turn light brilliant, include finely chopped tomato.
4. Blend and cook until tomato pieces turn delicate. Include 2 teaspoons cumin-coriander powder, 3/4 teaspoon ruddy chili powder, and 1/2 teaspoon turmeric powder.
5. Mix and cook for a minute.
6. Include chopped potatoes, green peas and salt.
7. Mix and cook for 2-3 minutes.
8. Include 3/4 cup water and blend well.
9. Near the top of the pressure cooker cook for 2-whistles over medium flame.
10. Turn off the fire and let the pressure inside the cooker come down normally. Expel the cover. Blend well and taste the curry. If required, include more salt and blend well.
11. If the curry has more gravy or looks watery, cook it for a few more minutes or until you get the craved consistency of gravy. Decorate it with chopped coriander leaves. Aloo matar curry is prepared for serving.
Tips and Variations:
- Add 1 teaspoon ginger-garlic paste in step 2 for variation.
- You can too plan this curry in a skillet or kadai. Be that as it may, it will take more time to cook compared with a pressure cooker.
Taste: Spicy and mild tangy
Serving Ideas: Serve Aloo Matar Curry with phulka roti or chapati, rice, dal, buttermilk, or lassi as a complete meal for lunch or dinner.